196 



THE COMPLETE GRAZIER. 



BOOK I. 



so always present your food in the smallest possible compass requiring 

 the least mastication. Every half-hour saved in feeding is so much 

 added to rest a most important item in fattening. Dry, finely-cut 

 chaff mixed with the meals will prevent laxity and flatulence, producing 

 also a sufficient and healthy excitation to the stomach, while it will 

 afford to the gastric juices a ready access to every part of the mass of 

 food. Cattle lay on a much larger quantity of flesh in comfortable 

 quarters than they do in cold. This is consistent with the well-known 

 fact that the rapid abstraction of heat by a cold atmosphere renders 

 necessar} r a large quantity of food to keep up the supply of carbon ; 

 but while there is warmth there must be ventilation. 



"It may be interesting to my readers to know how closely my 

 system of feeding agrees with the German standards. I present a 

 table giving the average amount of digestible matter in the food 

 used : 



PERCENTAGE BY WEIGHT OF DIGESTIBLE MATTER IN FOODS USED. 



" From this table we construct the second, which -presents the amount 

 of protein, carbo-hydrates, and fat in the several food articles : 



AMOUNT OF FOOD GIVEN TO A 1200-LB. STEER DAILY. 



